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Other articles related with "TS251.9":

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	62	XUE Yike, ZHANG Dongmei, DONG Huilong, YIN Tao, LIU Ru, YOU Juan
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	42	ZHU Ming, ZHANG Dequan, LI Shaobo, CHEN Li, HOU Chengli, CHENG Chengpeng, YU Jiangying, GUAN Wenqiang
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	28	XIA Qiang, HUANG Siqiang, LIANG Yiqi, XU Le, ZHOU Changyu, DANG Yali, CAO Jinxuan, TU Maolin, SUN Yangying, PAN Daodong
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	1	HAI Dan, QIAO Mingwu, SONG Lianjun, SHEN Yue, MENG Jingnan, HUANG Xianqing
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	38	ZOU Ye, WU Yujie, LU Fangyun, MA Jingjing, YANG Biao, YANG Jing, ZHANG Xinxiao, WANG Daoying, XU Weimin
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	50	WU Yujie, LU Fangyun, HUANG Jin, ZOU Ye, XU Weimin, WANG Daoying
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	8	ZHOU Ting, WU Yujie, LU Fangyun, YANG Biao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin
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	19	LIU Dan, WU Xiaotong
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	18	LI Tianchan, ZHANG Songshan, ZHANG Zhisheng, ZHANG Shou, LEI Yuanhua, XIE Peng, BAI Yueyu, ZHANG Yang, SUN Baozhong
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	32	QIAO Zhifei, LI Weiwei, ZHU Yingchun, YAN Yuwen
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	19	YAO Lunhuan, HAO Gang, TANG Shanhu, LI Sining
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	34	LIU Youwei, LIU Zhanmin, LI Cong, WU Xiang, LI Chao, XU Baocai
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	42	WU Chenyan, MA Lizhen, ZHOU Wei, XIONG Fengjiao, QIU Hongbo
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	7	HE Xin, LIU Dan, LI Tao, LI Jinyu, DU Tingting, CHENG Yangyang, CHEN Weilin, WANG Zirong
		Effects of Different Extraction Methods on the Quality of Sheep Tail Lipids
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	24	HUANG Jingjing, ZHANG Fusheng, YAN Yan, YIN Junfeng, ZHOU Yingqin, XIE Ningning
		Optimization of Iron Chelating for Pig Blood Derived Composite Iron Supplement Containing Multiple Trace Elements by Response Surface Methodology
		Meat Research 2018 Vol.32 (12): 24-30 [Abstract] (126) [HTML 1 KB] [PDF 3669 KB] (176)

	40	XIE Jing, YIN Yijuan, YANG Yucheng, JIN Chenzhong, WANG Shuanghui, LU Chao
		Optimization of Enzymatic Extraction of Chondroitin Sulfate from Goose Bones by Response Surface Methodology
		Meat Research 2018 Vol.32 (8): 40-45 [Abstract] (161) [HTML 1 KB] [PDF 2519 KB] (216)

	35	SUN Yueping, LI Peng, SUN Jingxin, WANG Baowei, NIU Delan, XU Mengshan, ZHOU Xinghu, HUANG Ming, HAO Xiaojing, WANG Shubai, MENG Fansheng, LI Guoyu
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	45	LI Yingnan, LI Xiang, JIA Xiaoyun, WANG Le, YANG Kai, CHENG Xiaoyu, LIU Wenying
		Color and Flavor Analysis of Hunan-Style Sausages with Added Enzymatically Prepared Pig Blood Hemoglobin
		Meat Research 2017 Vol.31 (11): 45-52 [Abstract] (147) [HTML 63 KB] [PDF 2363 KB] (408)

	18	FAN Xiaopan, WU Chenyan, WANG Rui, ZHANG Bonan, MA Lizhen
		Optimizing the Preparation of Beef Flavoring Base and Its Application in Beef Patties
		Meat Research 2017 Vol.31 (10): 18-24 [Abstract] (182) [HTML 1 KB] [PDF 2184 KB] (371)

	33	LI Yingnan, LIU Wenying, JIA Xiaoyun, ZHANG Shunliang, WANG Le, YANG Kai, CHEN Wenhua, QU Chao, XU Dian, CHENG Xiaoyu
		Effect of Sterilization Temperature on Color and Flavor Properties of Pickled Sauced Meat
		Meat Research 2017 Vol.31 (5): 33-39 [Abstract] (195) [HTML 1 KB] [PDF 2101 KB] (415)

	29	LI Yingnan, LIU Wenying, JIA Xiaoyun, ZHANG Shunliang, WANG Le, YANG Kai, CHEN Wenhua, QU Chao, XU Dian, CHENG Xiaoyu
		Changes in Physicochemical Properties and Flavor Quality of Pickled Sauced Meat during Processing
		Meat Research 2017 Vol.31 (4): 29-35 [Abstract] (145) [HTML 1 KB] [PDF 2486 KB] (266)

	18	LI Yu, LIU Chengjiang, LI Yingbiao
		Changes in Lipid Oxidation and Fatty Acids in Altay Sheep Tail Fat during Low Temperature Storage
		Meat Research 2017 Vol.31 (3): 18-22 [Abstract] (207) [HTML 1 KB] [PDF 1759 KB] (295)

	1	CHENG Xiaoyu, LI Yingnan, LIU Wenying, JIA Xiaoyun
		Effect of Addition of Enzymatic Hydrolysate of Bovine Bone into Maillard Reaction System on Volatile Aroma Composition of Beef Essence
		Meat Research 2016 Vol.30 (4): 1-5 [Abstract] (173) [HTML 1 KB] [PDF 1892 KB] (314)

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